Fall recipes perfect for cooler weather

Published 4:15 am, Wednesday, October 3, 2012

Photo: Rosemary Buffoni

Image 1of/1

Caption

Close

Image 1 of 1

Photo: Rosemary Buffoni

Fall recipes perfect for cooler weather

1 / 1

Back to Gallery

When the weather starts getting a little cooler — even if only for a day or two — my internal clock tells me it is time to start thinking about fall recipes. Pumpkin, sweet potatoes and even cranberries suddenly appear in my grocery cart as I pull out old favorites I love to cook during this season. This month, readers of Food Etc. were asked to share their favorite fall recipes. Hopefully, one or two of these will become your favorites.

Next Question: With Thanksgiving approaching, what is your favorite recipe using sweet potato? Maybe you it them in a salad, bread, dessert or pie. Do you have a great recipe for sweet potatoes to serve with turkey.

Send your recipe to foodetcmrt@aol.com, mail to the Reporter-Telegram, 201 East Illinois Ave., Midland, TX 79701, attention: Food Etc./Joan Huff or fax to 570-7650. Please include your name, phone number and source of the recipe. Deadline is Oct. 30.

In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat for 5 minutes. Remove from heat, stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15inx10inx1in baking pan. Bake at 250 for 45 minutes turning it over every 15 minutes. Break apart while warm. Cool completely and toss with M&Ms and candy corn. Store mix in airtight containers.

Apple Bread

Submitted by Sarah Welch

Cooking spray

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

3 cups apples, peeled, cored and chopped

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

3 eggs, beaten

2 teaspoons ground cinnamon

1 teaspoon vanilla

Preheat oven to 300. Prepare 2 loaf pans (8 ? x4 ?-inch) with cooking spray. Mix flour, baking soda, salt, walnuts and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Zucchini and Cherry Tomato Risotto

Submitted by Sarah Welch

4 to 5 cups vegetable or chicken stock, warmed

2 Tablespoons butter or olive oil

1/2 cup chopped scallions, shallots or onion

1 cup Arborio or other short-grain rice

Salt and pepper

1/2 cup dry white wine

1 cup shredded zucchini

1 cup cherry or grape tomatoes, quartered or halved

2 Tablespoons chopped basil

Freshly grated Parmesan

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes until it softens. Add the rice and stir until it’s coated, about 3 minutes. Season with salt and pepper, then add the wine, stirring until the liquid has nearly bubbled away.

Use a ladle or measuring cup to add the warmed stock 1/2 cup at a time, stirring occasionally until most of the stock has been absorbed. Add additional stock as each new addition is absorbed, stirring frequently but not constantly.

Taste the rice after about 20 minutes. When it’s almost al dente (this could take closer to 30 minutes), add the zucchini and tomatoes along with the last 1/2 cup of stock. Once the stock has been mostly absorbed, remove from heat, add the basil and parmesan, and stir to combine.

Combine flours, baking powder, baking soda, Cinnamon, allspice, ginger and salt in a large bowl. Set aside. In another bowl, whisk milk, pumpkin puree, honey and egg together until mixture is smooth. Stir in 2 tablespoons melted butter.

Pour pumpkin mixture into flour mixture and stir just until all the ingredients are combined. Melt about 1/2 tablespoon butter in a large skillet over medium heat. Pour 1/4-cupfuls of batter into the skillet and cook until the pancakes are bubble and the edges are dry, about 2 minutes. Flip them over and cook until they are brown on the bottom and springy to the touch, about 2 minutes.

Transfer the pancakes to a plate and keep warm while you repeat, adding more butter when needed, until you have used up all the batter. Serve immediately with maple syrup.